We never thought we would see a chip butty for sale on a hot sunny day in a Sicilian market! The 'chips' were actually triangular fritters made with chickpea (gram) flour wedged into a soft bread roll, but the carbohydrate intake was the same! we prefer the fritters without the bread as antipasti or a snack. They are sometimes flavoured with parsley or fennel seeds. we have also eaten these fritters made into chunky chip shapes in Liguria as a delicious accompaniment to Pot-roasted Loin of Pork with Prune, Apple and Rosemary Stuffing
| Serves 6-8 3 level teaspoons salt, plus extra to serve 1 teaspoon black pepper, finely crushed 2 teaspoons finely chopped flat-leaf parsley (optional) or 2 teaspoons fennel seeds 1.5 litres cold water 500g chickpea (gram) flour oil, for deep frying |
There are two ways of cutting panelle, so decide on your method before embarking on this first stage and have the equipment ready. You will either pour the thickened mixture onto a clean work surface to be rolled out, or you can pour the mixture into a mould with sides about 5cm deep (a small lasagne dish is perfect). Begin by thoroughly mixing the salt, pepper and parsley or fennel seeds with the flour. Pour the water into a large saucepan and add the flour to the water little by little, stirring with a whisk. Put over the heat and stir with a wooden spoon for 15-20 minutes, until it thickens. Now either pour the thickened mixture onto the clean surface, cover with greaseproof paper and roll out to a thickness of 5mm, or pour it into your chosen mould. Leave to cool and set for around 30-40 minutes. Cut the cooled mixture (it will be stiff) into triangles measuring 5 x 5 x 7cm for traditional panelle or into chunky chip shapes. Heat the oil in a large saucepan or a deep-fat fryer to 175°C, or hot enough to brown a small piece of bread instantly. Fry the fritters for about 5 minutes, or until golden brown on all sides. Drain on kitchen paper and sprinkle with a little salt to taste before serving. |